July 10th, 2014
01:30 AM ET
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America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-­time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most­ foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustrated and Cook’s Country magazines, and on our two public television cooking shows.

Potato salad is an easy dish to make and transport to a summer potluck. But all too often the star of the show is mayonnaise, rather than the recipe’s namesake ingredient. We found that the secret to a creamy and light potato salad is to emulate the Austrians: Ditch the mayo and look to the soup pot.

We boil the spuds in a shallow pan with chicken stock, water, sugar, and salt, which leads to deeply flavored potatoes. We also found that adding a surprising ingredient, white vinegar, expanded the window of time during which the spuds go from properly cooked to mushy and broken.

This is because potato cells are held together by pectin, a large molecule that acts as a glue. This glue weakens when heated in water, allowing the cells to come apart, which first softens the potato and then breaks it apart. Vinegar’s acidity slows the breakdown of pectin, expanding the amount of time between the point when a potato starts to soften and when it fully breaks down.

We use Yukon Golds in this dish, as they have just enough starch to contribute creaminess without breaking apart. To finish our potato salad recipe, we add mashed potatoes to the dressing, which thickened it perfectly every time.
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Filed under: America's Test Kitchen • Content Partner • Dishes • Potatoes • Recipes • Salad • Sides • T1


July 6th, 2014
08:00 PM ET
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It's not the most ambitious Kickstarter in history, but maybe that's the secret ingredient that's making one man's pitch on the crowd-funding website so successful.

Well, maybe that and a little dill.

"Basically I'm just making potato salad. I haven't decided what kind yet," wrote Zack Brown on his campaign's Kickstarter page.
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Filed under: Salad • Social Media


June 11th, 2014
05:00 PM ET
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America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full¬time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most¬ foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustrated magazine, and on our two public television cooking shows.

Vinaigrette may be the most useful sauce in any cook's repertoire, because in addition to dressing greens, it can be used as sauce for chicken, fish, and vegetables that have been grilled, poached, or steamed.

The ingredient list is short and method is simple. So what's the problem? Basic vinaigrette doesn't stay together. By the time you pour it over greens and get the salad to the table, this emulsified sauce has broken and you end up with overly vinegary and oily bites of salad. Which is where our recipe for a foolproof dressing that won't break comes in.
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Filed under: America's Test Kitchen • Condiment • Content Partner • Dishes • Ingredients • Salad


National salad month
May 17th, 2013
09:00 AM ET
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Toss your hands in the air. May is National Salad Month!

Salads often get a bad rap for being too healthy or boring. While they might be the former, they definitely do not need to be the latter. Salads are actually a great way to use up leftovers and can make a balanced meal that will leave you feeling full and satisfied.

Like any meal, salads should be balanced. There should be different flavors, textures and colors. Nuts, berries, cheeses, and herbs can all help turn ‘rabbit food’ into a meal you’ll actually enjoy.

Here are some tips for shaking up the common salad:
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Filed under: Breakfast Buffet • Food Holidays • News • Salad


Chia seeds and 'Power Man' salads: ranking the Super Bowl diets
January 25th, 2013
03:45 PM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

Finally, we’re down to two teams for Super Bowl XLVII, to be held February 3 in New Orleans. It’s the Baltimore Ravens up against the San Francisco 49ers. It’s the Harbaugh Bowl: Ravens coach John Harbaugh versus his brother, 49ers coach Jim Harbaugh.
 
Do you know what I want to know about Harbaugh v Harbaugh? Nothing. I’ve already heard enough. I also have more info than I can handle on Ravens superstar linebacker Ray Lewis playing his last NFL game.
 
I do have some questions about both Super Bowl-bound teams, though. Namely, what are they eating? Who has the most outrageous diet? I did a little research so I could pick my Super Bowl diet winner.
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Filed under: Content Partner • Diets • Food and Wine • Salad • Sports • Super Bowl • Tailgating


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